Food for the upset.

And not in its simplest form as I would normally have it ( I suspect my preferences changed based on the availability of good chocolate in the house. Someone.. give me la maison or Jean Paul Hevin please!!!); I decided to take a more precarious path with the addition of a wee bit flour, sugar and eggs. And viola, a sweet treat to wheel the blues away.

1) Butter and line a 9 inch square pan. Preheat the oven to 165 degrees celsius.2) Sift 1/3 cup (45g) cake flour, 1/6 cup (15g) cocoa powder and 1/8 tsp salt in a bowl.3)Beat 3 egg yolks and 1/4 cup granulated sugar till thickened and pale in color. About 3 mins.4) Scrape the sides of the bowl down and mix in 1/4 tsp instant coffee and 1 tsp of vanilla.5) Set aside.6) Beat 3 egg whites and 1/4 tsp cream of tar tar until foamy. Slowly add in 1/4 cup granulated sugar bit by bit whilst still whisking. Beat on high until stiff peak.7) Gently fold in the egg whites into the egg yolk mixture in 3 additions.8) Fold in the flour mixture with a light hand until the flour mixture is no longer visible.9) Scrape the mixture into the pan and bake for 20mins.10)Cool the cake on a rack for 25mins before unmoulding.

Chocolate Mousse fillingmakes enough for the chocolate roll and for the heartsick to snack on.

1) Double boil the chocolate, 2 tblspoon sugar and 1 tbsp unsalted butter until melted and well combined.2) Add egg yolks, 1 tbsp sugar and 2 tbsp cream. Whisk to combine over low heat for about 2mins.3) Remove from heat and allow to cool for 10mins.4) Whip the remaining 3/4 cup of cream till stiff peak.5) Fold in whipped cream into chocolate mixture.6) Fill the cake as desire and roll it up using parchment paper as backing.